How do I prevent gnocchi from getting mushy in a creamy soup?

Don’t overcook it! Add the gnocchi near the end and simmer just until tender. If you’re making the soup ahead, add fresh gnocchi when reheating.

What’s the best way to freeze creamy chicken gnocchi soup while preserving texture?

Freeze the soup before adding the gnocchi and half-and-half. Then add them fresh when you reheat for that same creamy, pillowy texture.

Can I swap kale for another green without changing the cooking time?

Yes! Spinach, Swiss chard, or even baby kale work great. Just stir them in at the end until wilted. No need to adjust the cook time.

Creamy Chicken Gnocchi Soup Recipe

Description

This Creamy Chicken Gnocchi Soup is cozy, comforting, and made completely from scratch. It’s packed with butternut squash, kale, and tender chicken thighs, all simmered together in a rich, creamy broth. We love this soup so much and make it every fall!

Ingredients

Scale

2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups diced butternut squash
1 pound boneless, skinless, chicken thighs
6 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme (or 2-3 sprigs fresh)
1/2 teaspoon ground nutmeg
1 package (12 oz.) potato gnocchi (fresh or frozen), if frozen, no need to thaw
2 packed cups chopped kale, stems removed
1 cup half-and-half
1/4 cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until softened. Stir in garlic and cook another 30 seconds until fragrant. Stir in flour and cook for 1-2 minutes.
Add butternut squash and chicken thighs to the pot. Pour in broth, add bay leaf, thyme, and nutmeg. Season with salt and pepper. Bring to a boil, then reduce the heat, partially cover, and simmer 20 minutes, until the chicken is tender and cooked through.
Remove thighs to a cutting board and shred with two forks. Discard bay leaf and return chicken to the pot.
Reduce the heat slightly, and stir in gnocchi, kale, and half and half. Bring to a simmer and cook for 5 minutes. Do not let the soup come to a rolling boil. The soup should slightly thicken. Stir in Parmesan. Taste and if needed, season with salt and pepper. Serve with fresh parsley and extra Parmesan.

Notes

Butternut Squash: For faster prep, use pre-cubed squash from the store.
Creaminess: Half-and-half makes the soup rich but not heavy. For a lighter version, use whole milk or for dairy-free, try coconut milk or cashew cream. Just keep in mind that the consistency will change with these swaps, and the soup will not be as creamy.
Make Ahead: The soup base (without gnocchi or half and half) freezes nicely for up to 2 months. Add fresh gnocchi and cream when reheating.
Storage: Store leftovers in the fridge for up to 3-4 days. Reheat gently with a splash of broth or cream since the gnocchi absorbs liquid.

Nutrition

Serving Size: 1.5 cups
Calories: 415
Sugar: 4 g
Sodium: 780 mg
Fat: 21 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 115 mg